Shrimp Skewers with Coconut, Jalapeño, and Cilantro Dipping Sauce

The bright, tropical flavors of these skewers make them a welcome addition to a holiday party. Purchase the best fresh shrimp you can find, and ask the fishmonger to peel and devein them for you. You also could serve two skewers on a bed of rice as a light supper.

Yield:

10 servings (serving size: 1 skewer and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 49
Caloriesfromfat 35 %
Fat 1.9 g
Satfat 0.5 g
Monofat 1 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 5.4 g
Fiber 0.6 g
Cholesterol 21 mg
Iron 0.5 mg
Sodium 141 mg
Calcium 14 mg

Ingredients

Dipping sauce:
3 tablespoons light coconut milk
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 cup chopped seeded jalapeño pepper (about 2)
1/4 teaspoon salt
Skewers:
2 tablespoons fresh pineapple juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated lime rind
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
20 jumbo shrimp, peeled and deveined (about 1/2 pound)
20 (1-inch) cubes fresh pineapple (about 1/2 pound)
Cooking spray

Preparation

1. To prepare dipping sauce, combine first 4 ingredients in a blender; process until smooth. Stir in 1/4 teaspoon salt; cover and chill 30 minutes.

2. To prepare skewers, combine pineapple juice, olive oil, rind, garlic, 1/4 teaspoon salt, and 1/8 teaspoon red pepper in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

3. Thread 2 shrimp and 2 pineapple cubes alternately onto each of 10 (6-inch) skewers. Brush skewers with pineapple juice mixture. Heat a heavy grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; cook 4 minutes on each side or until shrimp are done. Serve with dipping sauce.

Note:

Laura Zapalowski,

November 2008